Either a whole 4 to 5 lb roasting chicken, or as we did here works fine for this recipe; In reality, we each only ate half of the piece and had the rest the following day. It’s a very tasty and juicy way to prepare a chicken with minimum of fuss.
The butchers are happy to cut a whole chicken in half for you if you ask.
INGREDIENTS:
2 halves of roasting chicken
2 Tbsp. fresh parsley
1 tsp. garlic
1 tsp. fresh rosemary leaves
¼ cup butter
¼ tsp. pepper
PREPARATION:
Thoroughly wash the chicken, removing excess fat and any waist along with the giblet bag; pat dry. Secure wings to body of chicken
Peel and press the garlic through a press. Wash the rosemary shaking off the water, strip the leaves and chop finely. Wash the parsley shaking off the water, cut the leaves from the stems and chop finely. Soften the butter in a Microwave. Then in small bowl stir together butter, parsley, rosemary, pepper and garlic.
Rub chicken with butter mixture. Place on rack in roasting pan.
Preheat the oven to 350 deg.
ROASTING:
Roast uncovered for 2 to 2½ hr. or until fork tender. Serve up with a sprig of rosemary as a garnish
4 servings
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